Tofu Stir-Fry with Spicy Peanut Sauce

Tofu Stir-Fry with Spicy Peanut Sauce

0 Reviews
From: Diabetic Living Magazine

You can purchase ready-made peanut sauces at the grocery store, but nothing tastes better than one you make at home. This peanut sauce has honey for a little sweetness and ginger and crushed red pepper for a little spice and is served over a mixture of tofu, peppers and bok choy. Ready in just 30 minutes, this recipe a great choice for a quick weeknight dinner.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 12 to 14 ounces light extra-firm tofu (fresh bean curd), drained
  • 1 tablespoon olive oil
  • ½ cup cold water
  • 2 teaspoons cornstarch
  • ⅓ cup creamy peanut butter
  • ¼ cup reduced-sodium soy sauce
  • ¼ cup rice vinegar
  • 2 tablespoons honey
  • 1 tablespoon grated fresh ginger
  • ¼ teaspoon crushed red pepper
  • 2 cloves garlic, minced
  • 2 medium red sweet peppers, cut into strips
  • 1 medium red onion, cut into thin wedges
  • 4 cups sliced bok choy or small broccoli florets
  • Crushed red pepper (optional)


  • Prep

  • Ready In

  1. Prepare tofu: Drain tofu and pat it dry with paper towels. Cut into 1-inch cubes. In a very large skillet heat 1 teaspoon of the olive oil. Add tofu cubes and cook on one side about 6 minutes or until browned and slightly crisp. Gently turn over the tofu and add another teaspoon of the oil. Continue cooking until all sides are browned and slightly crisp. Using a spatula, remove tofu from pan to a bowl.
  2. Prepare peanut sauce: In a small saucepan stir the cold water into the cornstarch. Stir in the peanut butter, soy sauce, rice vinegar, honey, ginger and the ¼ teaspoon crushed red pepper. Cook and stir over medium heat until thickened and bubbly; cook and stir for 1 minute more. Set aside.
  3. Prepare vegetables: In the same skillet heat the remaining 1 teaspoon oil over medium-high heat. Add garlic, sweet peppers and red onion; cook and stir for 5 minutes. Add bok choy; cook and stir for 2 to 3 minutes more. Add the browned tofu and peanut sauce; stir gently to coat and heat through. Divide the tofu mixture among four serving plates. If desired, sprinkle with additional crushed red pepper.

Nutrition information

  • Serving size: 1¼ cups stir-fry
  • Per serving: 292 calories; 15 g fat(3 g sat); 4 g fiber; 26 g carbohydrates; 13 g protein; 18 g sugars; 770 mg sodium;
  • Carbohydrate Servings:
  • Exchanges: 2½ fat, 2 vegetable, 1½ lean protein, ½ other carbohydrate, ½ starch

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